Romeo Colzi's Ribollita (Tuscan Bean Soup from Trattoria Mario's in Florence)





2 red onions, finely chopped  
1lb cooked white beans and the cooking water  
1 Cavolo Nero (cabbage in season), sliced and chopped  
1/2 cup parsley leaves, chopped  
4 celery stalks, sliced  
4 carrots, sliced  
2 tbsp tomato paste  
  small bunch of basil, leaves torn  
  Olive Oil  
  Pepper or (chili pepper)  
  Course Ground Sea Salt  
1lb Bread (day old - thin slices)  


Step 1 (make Zuppa di Verdura)

Sauté onion in olive oil for 20 minutes until cooked. Add a ladle of the cooking water from the beans and let stew. Add the cabbage, celery, parsley, carrot, and basil to this mixture. Cook for 20 minutes, covered.

Add the beans, half pureed, the rest whole and the liquid. Stir.

Add tomato paste, oregano, and season to taste with salt and pepper or chili pepper.

Add water and cook for 90 minutes. This is not meant to be a thick soup.

Step 2 (thicken with bread)

Let the soup rest at least a day. Layer the soup with thin slices of day old bread. Heat while stirring until the bread breaks apart and becomes a cream. Add more water or bean broth if you have it. When the soup is done, turn off the heat and stir in some olive oil.

Taste for salt. Serve with an extra drizzle of olive oil on top.


Back to the index >